الفهرس 
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Abstract
These study aimed to prepared probiotic ice cream as a functional foods where 3 probiotic strains (Bifidobacterium breve, Lactobacillus bulgaricus and Lactobacillus caseii) were added in two groups ( І* Bi. breve and L. bulgaricus, ІІ* Bi. breve and L. caseii ) each group divided into two parts depends on their pH (6.3 and 5.8).
Three different factors ( І ) fat (2, 4, 6, and 8 %), ( ІІ) gums (gelatein 0.5%, sodium alginate 0.05%, CMC 0.3 % , Hayani date seeds powder 0.3% and Fenugreek powder 0.2%) and ( ІІІ ) honey substitution ( 0, 3, 6, 9, 12 and 15%) were studied as follows:
Firstly: Effect of using different levels of fat with two groups of probiotic bacteria on some properties of ice cream at pH 6.3 and 5.8.
Secondly: Effect of using different types of stabilizer and probiotic bacteria on some properties of ice milk at pH6.3 and 5.8.
Thirdly: Effect of using different levels of honey substitution with probiotic bacteria on some properties of ice milk at pH 6.3 and 5.8.
The data revealed that the Date seeds and Fenugreek powder gums were closely to results obtained by CMC. The best formula for probiotic ice milk was consisted of 4% fat, 0.05% sodium alginate, 9% honey, 6% sucrose, 12% SNF at pH 5.8 in the present of probiotic bacteria (Bi. breve and Li. caseii ).